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K_sqrd

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    Male
  • Location:
    AZ
  • Grill
    Other Kamado

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  1. I've seen BBQ teams on TV cooking shows using gravity smokers and wondered how they actually work. I did run across this U Tube video explaining the basics. Pretty interesting. That's a nice looking grill the OP posted.
  2. It looks like the video was made at Scott's original location. His new place was featured on "Man, Fire, Food" not too long ago. Would sure like to try some of that pulled pork - looks delicious.
  3. For a clip you might check out Thermoworks accessories... https://www.thermoworks.com/More/Accessories
  4. A MAPP torch works nicely too. I use it to crisp bacon wrapped meats when the meat is done but the bacon is not yet crispy.
  5. I wouldn't put too much stock in top vent temp. I would rely on the dome temp if you know it is in calibration. If the skin is getting crispy too early, you can tent the breast with foil. It will help to even out the cook between the breast and thighs. Don't let the temp probe touch any bones as that can cause erroneous readings.
  6. Welcome to the forum, Nice score on the K7 - it looks to be in great shape for its age. Check out the "Other Kamados" sub forum on this site since there are threads on restoring this brand of Kamado. I own three of these Kamado's, all purchased in 2003, still use them regularly and the only time they were covered was when we had the house painted. Other than that, they are uncovered year round here in Phoenix, AZ. The black lid handle could be replaced with a drilled wood dowel or if you have access to a wood lathe, you could craft a new one. Info from a 2013 RJ News Letter states that the spring length on a K7 should be 18" when removed from the compression tube. A little lube prevents rust and quiets squeaks when lifting the lid. If the spring has compressed to where it doesn't give the lift it should, you can reinstall it with a spacer to make up for the lost length due to age and use. This outfit below bought out Richard Johnson's business and I have no experience with them but they may be a resource for parts, tiles, etc. http://www.kamadorocket.com/ I would also check out Kick Ash Baskets and use one in your fire bowl. It prevents the charcoal from sitting directly on the bowl and it makes cleaning the ash out easier. I use the original charcoal baskets I bought with the units and they work great. I think that they also help to avoid cracking the fire bowl. JMO. https://www.kickashbasket.com/ If you set the K7 up on a pedestal for more height, make sure that the base is anchored securely. If not, what may happen is that when the lid is lifted the unit may have a tendency to tilt backwards. Just something to check. For the main grate, you might check out what Weber offers as it might fit. https://www.weber.com/US/en/parts-finder/charcoal/enclosed-ash-catcher/7436.html?cgid=42796#start=1 Just some thoughts.
  7. Looks interesting and a good candidate for some "Hot Pockets"! ?
  8. Take a look at this thread for a discussion on this issue. Personally, I use the dome temp and find it to gives consistent results.
  9. I cook a 22 -24# bird at 350 deg., indirect, and it usually takes about 4.5 hours - give or take. That's about 12 - 13 minutes / pound. The bird is not stuffed and sits in a roasting pan. I also cook a similar sized spatchcocked bird on a Santa Maria grill and it cooks faster - probably by about an hour. HTH
  10. Use a heat deflector for indirect cooking and make sure that the roasting pan does not sit directly on the deflector to prevent burning.
  11. You may not get crispy skin at 275 and that's why birds are cooked at 350 deg. Check to see if the bird you have has been injected with some sort of solution. Most commercially processed birds are and I'm not sure how effective a brine would be. We usually cook Butterball turkeys which have been injected. My wife makes up a compound butter and spreads it under the skin. The bird is cooked at 350 and basted with butter as it cooks. Drippings are used for gravy. A 22 - 24# bird takes about 4.5 hours or about 12 - 13 min. per pound. I iuse mesquite lump charcoal without any wood chunks. The bird turns out juicy with crispy skin and tastes great. It's not over smoked either.
  12. Great Cook! Looks like you have a good handle on Santa Maria grilling. I'll bet you had fun too.
  13. Read the entire Warning label above - it's hilarious!
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